{"id":9444,"date":"2025-10-31T07:44:39","date_gmt":"2025-10-31T07:44:39","guid":{"rendered":"https:\/\/www.elgiultra.com\/ultraliving\/?p=9444"},"modified":"2026-02-25T06:08:58","modified_gmt":"2026-02-25T06:08:58","slug":"top-10-dosa-varieties-you-can-prepare-at-home","status":"publish","type":"post","link":"https:\/\/www.elgiultra.com\/ultraliving\/top-10-dosa-varieties-you-can-prepare-at-home\/","title":{"rendered":"Top 10 Dosa Varieties You Can Prepare at Home"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_section el_class=&#8221;main-container&#8221;][vc_row][vc_column][vc_single_image image=&#8221;10641&#8243; img_size=&#8221;full&#8221; css=&#8221;&#8221;][vc_custom_heading text=&#8221;<b>Top 10 Dosa Varieties You Can Prepare at Home<\/b>&#8221; font_container=&#8221;tag:h1|text_align:center|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;.vc_custom_1763450288640{margin-bottom: 25px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: 15px !important;padding-bottom: 15px !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #888888 !important;}&#8221; el_class=&#8221;full-heading&#8221;][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;10670&#8243; img_size=&#8221;large&#8221; style=&#8221;vc_box_rounded&#8221; css=&#8221;&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221; el_class=&#8221;text&#8221;]<span style=\"font-weight: 400;\">Bring South Indian Flavors to Your Kitchen<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Dosa is one of India\u2019s most iconic dishes. Crispy, golden, delicious, and deeply rooted in South Indian cuisine, it has become a breakfast favorite across the country and beyond. What makes dosa extraordinary is its versatility. From spicy masala dosa to soft set dosa and protein-rich pesarattu, there is a dosa for every taste.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">To get the restaurant-style crispness and fermentation, dosa batter must be smooth, fluffy, and perfectly ground. This is where a high-performance <\/span><b>ELGi Ultra Wet Grinder<\/b><span style=\"font-weight: 400;\"> helps create the ideal batter texture.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Explore Wet Grinders here: <\/span><a href=\"https:\/\/www.elgiultra.com\/wet-grinders\" target=\"_blank\" rel=\"noopener\"><b>ELGi Ultra Wet Grinder<\/b><\/a><b><br \/>\n<\/b><span style=\"font-weight: 400;\"> (Visit:<\/span><a href=\"https:\/\/www.elgiultra.com\/\" target=\"_blank\" rel=\"noopener\"> <span style=\"font-weight: 400;\">https:\/\/www.elgiultra.com\/<\/span><\/a><span style=\"font-weight: 400;\">)<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;1. Plain Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221; el_id=&#8221;Plain-Dosa&#8221;][vc_raw_html css=&#8221;.vc_custom_1763451371210{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">The base of all dosas, this classic version is a testament to the magic of fermented rice and urad dal batter. When cooked right, it\u2019s golden, crispy, and slightly tangy a true staple.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763458768798{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;9470&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1763458762896{margin-bottom: 0px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763459507065{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FDFDF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #CEA184 !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Ingredients:<\/b><\/h3>\n<ul>\n<li><b>For the Batter:<\/b><\/li>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">2 cups raw rice (idli rice or parboiled rice)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup urad dal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tsp fenugreek seeds (methi)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tsp salt (or to taste)<\/span><\/li>\n<li aria-level=\"2\"><span style=\"font-weight: 400;\">Water as required<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763459897319{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763460757679{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #CEA184 !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1763703282736{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Soaking:<\/b><span style=\"font-weight: 400;\"> Wash the rice, urad dal, and fenugreek seeds together in a bowl until the water runs clear. Soak them in clean water for at least 6-8 hours.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Grinding:<\/b><span style=\"font-weight: 400;\"> Drain the soaked ingredients and transfer them to your <\/span><a href=\"https:\/\/www.elgiultra.com\/wet-grinders\" target=\"_blank\" rel=\"noopener\"><b style=\"color: #303081;\">Ultra Wet Grinder<\/b><\/a><span style=\"font-weight: 400;\">. Add a little water at a time and grind until the batter is incredibly smooth, fluffy, and has a ribbon-like consistency. This is where the Ultra Wet Grinder\u2019s precision is key.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Fermentation:<\/b><span style=\"font-weight: 400;\"> Transfer the batter to a large container, add salt, and mix well with your hands. Cover and let it ferment overnight (for 8-12 hours) in a warm place. The batter should rise and become slightly tangy.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cooking:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa over medium-high heat. Grease it lightly with a few drops of oil. Pour a ladleful of batter in the center and spread it outwards in a thin, circular motion. Drizzle a little oil around the edges.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook until the edges turn golden and crispy. Flip the dosa and cook for another minute. Serve hot with coconut chutney and sambar.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;2. Masala Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763460404175{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">A hearty twist on the plain dosa stuffed with a fragrant and spicy potato and onion filling. It\u2019s a complete meal in itself.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;reverse-mobile margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763459968735{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #858585 !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Masala Filling:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">3 medium potatoes, boiled and mashed<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 large onion, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tsp mustard seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tsp urad dal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A pinch of asafoetida (hing)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tbsp ginger-garlic paste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">5-6 curry leaves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 green chili, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd tsp turmeric powder<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Salt to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">2 tbsp oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Fresh coriander for garnish<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Dosa:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Plain dosa batter (from the recipe above)<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763459737462{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;9508&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1761742798605{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763461123976{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763461514914{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #858585 !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1763462826626{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li><b>Prepare the Filling:<\/b><span style=\"font-weight: 400;\"> Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, asafoetida, curry leaves, and green chili. Saut\u00e9 for a few seconds.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Add the chopped onions and a pinch of salt, and saut\u00e9 until they turn translucent. Add the ginger-garlic paste and saut\u00e9 until the raw smell disappears.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Add the turmeric powder and the mashed potatoes. Mix well, ensuring there are no lumps. Add salt to taste and garnish with fresh coriander.<\/span><\/li>\n<li><b>Cook the Dosa:<\/b> Follow the method for plain dosa. Once the dosa is cooked on one side, place a generous scoop of the masala filling in the center. Fold the dosa and serve hot with sambar and coconut chutney.<\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;3. Rava Dosa (Instant)&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763461260119{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">Crispy, lacy, and instant rava dosa uses no fermentation. It\u2019s made with a thin batter of semolina, rice flour, and spices.<\/span>.[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763461390951{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;9521&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1761743881511{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763463380463{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #CFCFDD !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Batter:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup semolina (rava)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup rice flour<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bc cup all-purpose flour (maida)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 medium onion, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 green chili, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd tsp black peppercorns, crushed<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tsp cumin seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">5-6 curry leaves, chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">2 cups buttermilk or water<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Salt to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A few cashews (optional)<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763461340623{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner el_class=&#8221;margin-auto&#8221; css=&#8221;.vc_custom_1763462969232{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #CFCFDD !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1761744168882{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a large bowl, whisk together the semolina, rice flour, and all-purpose flour.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add all the other ingredients for the batter (onion, chili, peppercorns, cumin, curry leaves, and salt).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Gradually add the buttermilk or water to form a very thin, watery batter. The consistency should be like milk. Let the batter rest for 20-30 minutes before pouring.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cooking:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa until very hot. The tawa should sizzle when you sprinkle a few drops of water on it.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stir the batter well before each dosa, as the semolina settles quickly. Pour the batter from the outer edge of the tawa towards the center in a circular motion. The batter should spread to create a lacy, porous texture.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drizzle oil around the edges and cook until it turns a deep golden brown. Do not flip this dosa. Serve immediately with chutney.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;4. Mysore Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763463027624{margin-bottom: 20px !important;}&#8221;]JTNDZGl2JTIwY2xhc3MlM0QlMjJyZWNpcGUtdGltZSUyMiUzRSUwQSUyMCUyMCUyMCUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIydGltaW5nJTIyJTNFJTBBJTIwJTIwJTIwJTIwJTIwJTIwJTIwJTIwUHJlcCUyMFRpbWUlM0ElMjAyNSUyMG1pbnMlMEElMjAlMjAlMjAlMjAlM0MlMkZkaXYlM0UlMEElMjAlMjAlMjAlMjAlM0NkaXYlMjBjbGFzcyUzRCUyMnRpbWluZyUyMiUzRSUwQSUyMCUyMCUyMCUyMCUyMCUyMCUyMCUyMENvb2slMjBUaW1lJTNBJTIwNiUyMG1pbnMlMjBwZXIlMjBkb3NhJTBBJTIwJTIwJTIwJTIwJTNDJTJGZGl2JTNFJTBBJTIwJTIwJTIwJTIwJTNDZGl2JTIwY2xhc3MlM0QlMjJ0aW1pbmclMjIlM0UlMEElMjAlMjAlMjAlMjAlMjAlMjAlMjAlMjBTZXJ2ZXMlM0ElMjA4JTIwZG9zYXMlMEElMjAlMjAlMjAlMjAlM0MlMkZkaXYlM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">Famous in Karnataka, this variety is layered with a fiery red chutney and sometimes filled with potato masala. It\u2019s spicy, tangy, and unforgettable.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;reverse-mobile margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763463394807{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #DEC3B0 !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Red Chutney:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">4-5 dried red chilies<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">4-5 cloves of garlic<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 small onion, chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A small gooseberry-sized ball of tamarind<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Salt to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A little water for grinding<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Dosa:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Plain dosa batter (from the recipe above)<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Potato masala (optional, from the masala dosa recipe)<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763463147831{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;9533&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1761888218312{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763463136207{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763463111399{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #DEC3B0 !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1761888365542{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Prepare the Chutney:<\/b><span style=\"font-weight: 400;\"> Soak the red chilies and tamarind in hot water for 15 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a blender or a small jar of your mixer grinder, grind the soaked chilies, tamarind, garlic, onion, and salt with a little water to form a thick, spicy paste.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cook the Dosa:<\/b><span style=\"font-weight: 400;\"> Heat a tawa and pour a ladleful of dosa batter, spreading it into a thick circle. Do not spread it too thin.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">When the dosa is half-cooked, spread a teaspoon of the red chutney paste evenly over the top.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drizzle oil and cook until golden brown and crispy. If using, place a small portion of potato masala in the center and fold the dosa. Serve hot with sambar.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;5. Set Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763463473783{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">Soft, thick, and served in a set of three, this is a popular breakfast in Bengaluru. The secret to its melt-in-your-mouth texture is the addition of cooked rice or poha (flattened rice) to the batter.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763463702000{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;9556&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1761890165150{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763463781032{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #1B4801 !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Batter:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">2 cups idli rice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup urad dal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup cooked rice or poha<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tsp fenugreek seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Salt to taste<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763463745192{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763463721232{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #1B4801 !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1763703325159{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Soaking:<\/b><span style=\"font-weight: 400;\"> Wash and soak the rice, urad dal, and fenugreek seeds for 6-8 hours. If using poha, soak it for only 15 minutes right before grinding.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Grinding:<\/b><span style=\"font-weight: 400;\"> Drain the water and grind the rice, dal, and fenugreek seeds in your <\/span><a href=\"https:\/\/www.elgiultra.com\/wet-grinders\" target=\"_blank\" rel=\"noopener\"><b style=\"color: #303081;\">Ultra Wet Grinder<\/b><\/a><span style=\"font-weight: 400;\">. Add the cooked rice or poha towards the end and grind until the batter is very soft, airy, and fluffy.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Fermentation:<\/b><span style=\"font-weight: 400;\"> Transfer the batter to a container, add salt, and let it ferment overnight. The consistency should be thicker than plain dosa batter.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cooking:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa. Pour a ladleful of the thick batter and spread it into a small, thick circle. Unlike other dosas, you don&#8217;t spread it too thin.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook on medium heat until the dosa develops small bubbles and the bottom turns light golden. Flip it and cook the other side.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve three of these soft dosas together in a &#8220;set,&#8221; with a generous serving of coconut chutney and vegetable kurma.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;6. Neer Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763464546768{margin-bottom: 20px !important;}&#8221;]JTNDZGl2JTIwY2xhc3MlM0QlMjJyZWNpcGUtdGltZSUyMiUzRSUwQSUyMCUyMCUyMCUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIydGltaW5nJTIyJTNFJTBBJTIwJTIwJTIwJTIwJTIwJTIwJTIwJTIwUHJlcCUyMFRpbWUlM0ElMjAxMCUyMG1pbnMlMjAlMkIlMjBzb2FraW5nJTBBJTIwJTIwJTIwJTIwJTNDJTJGZGl2JTNFJTBBJTIwJTIwJTIwJTIwJTNDZGl2JTIwY2xhc3MlM0QlMjJ0aW1pbmclMjIlM0UlMEElMjAlMjAlMjAlMjAlMjAlMjAlMjAlMjBDb29rJTIwVGltZSUzQSUyMDMlMjBtaW5zJTIwcGVyJTIwZG9zYSUwQSUyMCUyMCUyMCUyMCUzQyUyRmRpdiUzRSUwQSUyMCUyMCUyMCUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIydGltaW5nJTIyJTNFJTBBJTIwJTIwJTIwJTIwJTIwJTIwJTIwJTIwU2VydmVzJTNBJTIwMTUlMjB0aGluJTIwZG9zYXMlMEElMjAlMjAlMjAlMjAlM0MlMkZkaXYlM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">A delicacy from Karnataka\u2019s coastal region, this dosa is made with soaked rice and requires no fermentation. It\u2019s light, delicate, and looks like a beautiful, lacy crepe.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;reverse-mobile margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763464041497{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #A68062 !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Batter:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">2 cups idli rice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup urad dal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup cooked rice or poha<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 tsp fenugreek seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Salt to taste<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763463944743{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;10698&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1763463937887{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763464055480{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763464461576{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #A68062 !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1763703341676{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Soaking &amp; Grinding:<\/b><span style=\"font-weight: 400;\"> Wash and soak the raw rice for 4-5 hours. Drain the water and grind the soaked rice along with grated coconut (if using) in your <\/span><a href=\"https:\/\/www.elgiultra.com\/wet-grinders\" target=\"_blank\" rel=\"noopener\"><b style=\"color: #303081;\">Ultra Wet Grinder<\/b><\/a><span style=\"font-weight: 400;\">. Add water to get a very thin, watery batter the consistency of milk or thin buttermilk. Add salt to taste.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cooking:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa over medium-high heat. Drizzle a little oil on it.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pour a ladleful of the watery batter from a height, starting from the outer edge of the tawa and moving inwards. The batter will sizzle and spread to create a beautiful, lacy texture.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook on medium-low heat. Neer dosa is so thin that you don&#8217;t need to flip it. It&#8217;s ready when the edges curl up slightly.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Carefully fold it and remove it from the tawa. Serve hot with coconut chutney, sambar, or spicy chicken curry for an authentic combo.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;7. Onion Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763468054864{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">Simple yet flavorful, this dosa includes finely chopped onions, green chilies, and coriander added directly to the batter or sprinkled on top.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763466120896{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;10703&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1763465910377{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763466187689{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #DD9B3F !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Dosa:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Plain dosa batter (from the recipe above)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 large onion, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 green chili, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A handful of fresh coriander, chopped<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763466104320{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763466239832{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #DD9B3F !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1761892281157{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Prepare the Batter:<\/b><span style=\"font-weight: 400;\"> Take a portion of your plain dosa batter. Add the finely chopped onions, green chili, and fresh coriander. Mix well. The batter should not be too thick; if it is, add a little water.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cooking:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa over medium heat. Pour a ladleful of the batter in the center and spread it into a thin, circular dosa.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drizzle oil around the edges. Cook until the bottom is light golden and crispy. The onions in the batter will caramelize slightly, adding a wonderful sweetness and crunch.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Flip and cook the other side for a minute. Serve hot with any chutney of your choice.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;8. Cheese Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763468526392{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">A kid-favourite and perfect for fusion lovers, cheese dosa melts hearts with grated cheese layered over a half-cooked dosa.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;reverse-mobile margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763468674994{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #D8D9DA !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Dosa:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Plain dosa batter (from the recipe above)<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Topping:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1\/2 cup grated mozzarella or cheddar cheese<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Finely chopped onions, bell peppers, or sweet corn (optional)<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763468648888{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;10710&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1763468640537{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763468609744{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763468709128{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #D8D9DA !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1761893304374{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cook the Dosa:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa and pour a ladleful of plain dosa batter, spreading it into a thin circle. Drizzle oil and let it cook.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">When the dosa is cooked on the bottom and half-cooked on the top, sprinkle a generous amount of grated cheese evenly over the surface.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">You can also sprinkle finely chopped onions, capsicum, and corn at this point for a more wholesome bite.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cover the tawa with a lid for about a minute to help the cheese melt.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once the cheese is gooey and melted, fold the dosa in half and serve immediately. This dosa is best enjoyed hot and fresh.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;9. Moong Dal Dosa (Pesarattu)&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763469098744{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">High in protein and fibre, this Andhra-style dosa is made using green gram (moong dal), ideal for weight-watchers.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763469551832{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;10714&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1763469483689{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763469586984{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #3F271C !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Batter:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 cup whole green gram (moong dal)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1-inch piece of ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">2 green chilies<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A small handful of fresh coriander<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Salt to taste<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Serving:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Upma filling (optional)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Ginger chutney (optional)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Finely chopped onions and green chilies<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763469605856{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763469613912{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;padding-top: 20px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #3F271C !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1763703367718{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Soaking &amp; Grinding:<\/b><span style=\"font-weight: 400;\"> Wash and soak the moong dal for 4-6 hours. Drain the water and grind the dal along with ginger, green chilies, and coriander in your <\/span><a href=\"https:\/\/www.elgiultra.com\/wet-grinders\" target=\"_blank\" rel=\"noopener\"><b style=\"color: #303081;\">Ultra Wet Grinder<\/b><\/a><span style=\"font-weight: 400;\"> with just enough water to make a smooth, slightly thick batter. Add salt to taste.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cooking:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa. Pour a ladleful of the batter and spread it into a thin, even circle.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sprinkle finely chopped onions and green chilies on top. Drizzle oil around the edges.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook on medium heat until the dosa turns golden brown and crispy. Flip it and cook for another minute.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve hot with a dollop of upma filling inside and a side of traditional ginger chutney for an authentic combo.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading text=&#8221;10. Beetroot Dosa&#8221; font_container=&#8221;tag:h2|text_align:left|color:%23303081&#8243; google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;&#8221;][vc_raw_html css=&#8221;.vc_custom_1763470088248{margin-bottom: 20px !important;}&#8221;]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[\/vc_raw_html][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">Bright and nutritious, this dosa is made by adding beetroot puree to the basic batter\u2014great for kids and health-conscious eaters.<\/span>[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; el_class=&#8221;reverse-mobile margin-auto&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763470166896{margin-bottom: 20px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FCFCF2 !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #8F2E4A !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3><b>Ingredients:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For the Batter:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1.5 cups plain dosa batter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">\u00bd cup beetroot puree (from 1 medium beetroot)<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>For Cooking:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Oil or ghee for the tawa<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763470185640{margin-bottom: 20px !important;padding-right: 0px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;9580&#8243; img_size=&#8221;large&#8221; css=&#8221;.vc_custom_1761894464421{margin-bottom: 0px !important;}&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=&#8221;.vc_custom_1763470198224{margin-top: 15px !important;margin-bottom: 35px !important;}&#8221; el_class=&#8221;margin-auto&#8221;][vc_column_inner css=&#8221;.vc_custom_1763470206184{border-top-width: 1.5px !important;border-right-width: 1.5px !important;border-bottom-width: 1.5px !important;border-left-width: 1.5px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #8F2E4A !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1761742066088{margin-bottom: 10px !important;padding-right: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra-head&#8221;]<\/p>\n<h3 style=\"margin-bottom: 10px !important;\"><b>Method :<\/b><\/h3>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1761894530678{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221; el_class=&#8221;ultra&#8221;]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Prepare the Puree:<\/b><span style=\"font-weight: 400;\"> Peel and chop one medium beetroot. Boil it in a little water until soft. Let it cool and blend it into a smooth puree in your mixer grinder.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Mix the Batter:<\/b><span style=\"font-weight: 400;\"> In a bowl, mix the plain dosa batter with the beetroot puree. Adjust the consistency by adding a little water if needed. The batter should have a beautiful vibrant pink or red color.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cooking:<\/b><span style=\"font-weight: 400;\"> Heat a non-stick tawa. Pour a ladleful of the beetroot batter and spread it into a thin, circular dosa. Drizzle oil around the edges.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook on medium heat until the dosa is firm and the edges turn slightly crispy. Flip and cook for another minute. The color will darken beautifully.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve with a simple coconut chutney, which provides a lovely contrast to the subtle sweetness of the beetroot. You can also experiment with spinach or carrot puree for different colors and a nutritional boost.<\/span><\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=&#8221;.vc_custom_1763530457120{margin-bottom: 25px !important;}&#8221;]<\/p>\n<h2 style=\"margin-bottom: 20px !important;\"><b>Pro Tips for <span style=\"color: #303081;\">Perfect Dosas<\/span> Every Time<\/b><\/h2>\n<p>[\/vc_column_text][vc_row_inner css=&#8221;.vc_custom_1763530724022{margin-bottom: 25px !important;border-bottom-width: 1.5px !important;border-bottom-style: solid !important;border-color: #8F2E4A !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763530699981{padding-top: 0px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1763530488341{margin-bottom: 25px !important;}&#8221; el_class=&#8221;text text-recipe&#8221;]<\/p>\n<ol>\n<li><b>Use the right ratio:<\/b><span style=\"font-weight: 400;\"> A 4:1 ratio of rice to urad dal is ideal for most classic dosa batters.<\/span><\/li>\n<li><b>Use a wet grinder:<\/b><span style=\"font-weight: 400;\"> The ELGi Ultra Wet Grinder ensures smooth, fluffy batter that ferments better than any blender.<\/span><\/li>\n<li><b>Let it ferment properly:<\/b><span style=\"font-weight: 400;\"> Batter should rise and have a light sour aroma. Keep it in a warm spot.<\/span><\/li>\n<li><b>Use a cast iron tawa:<\/b><span style=\"font-weight: 400;\"> For that crispy edge and golden colour.<\/span><\/li>\n<li><b>Stir the batter gently before use:<\/b> Never overmix post-fermentation.<\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763530705165{padding-top: 0px !important;}&#8221;][vc_single_image image=&#8221;10724&#8243; img_size=&#8221;large&#8221; style=&#8221;vc_box_rounded&#8221; css=&#8221;&#8221;][\/vc_column_inner][\/vc_row_inner][vc_column_text css=&#8221;.vc_custom_1763531277466{margin-bottom: 25px !important;}&#8221;]<\/p>\n<h2 style=\"margin-bottom: 20px !important;\"><b>Why <span style=\"color: #303081;\">ELGi Ultra<\/span> Makes the Difference<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">When it comes to dosa preparation, the <\/span><b>quality of the batter<\/b><span style=\"font-weight: 400;\"> determines texture, taste, and authenticity. The <\/span><a href=\"https:\/\/www.elgiultra.com\/products\/wet-grinders-all\" target=\"_blank\" rel=\"noopener\"><b>ELGi Ultra Wet Grinder<\/b><\/a><span style=\"font-weight: 400;\"> is a trusted companion in Indian kitchens for a reason :<\/span>[\/vc_column_text][vc_row_inner css=&#8221;.vc_custom_1763530724022{margin-bottom: 25px !important;border-bottom-width: 1.5px !important;border-bottom-style: solid !important;border-color: #8F2E4A !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763530705165{padding-top: 0px !important;}&#8221;][vc_single_image image=&#8221;10737&#8243; img_size=&#8221;large&#8221; style=&#8221;vc_box_outline&#8221; css=&#8221;.vc_custom_1763531555043{margin-bottom: 25px !important;}&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1763530699981{padding-top: 0px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1763531563171{margin-bottom: 25px !important;}&#8221; el_class=&#8221;text text-recipe&#8221;]<\/p>\n<ul>\n<li><b>Heavy-duty motors for consistent grinding<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Patented conical stones to prevent overheating<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Food-grade stainless steel drum for hygiene<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Long life, low noise, and energy efficient<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Large capacity for family-sized batches<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Whether you&#8217;re preparing classic plain dosa or experimenting with spinach-beetroot fusions, <\/span><b>Ultra gives you the perfect base every single time.<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Shop Ultra Wet Grinders:<\/span><strong><a href=\"https:\/\/www.elgiultra.com\/\" target=\"_blank\" rel=\"noopener\"> www.elgiultra.com<\/a><\/strong>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=&#8221;.vc_custom_1763470537162{border-bottom-width: 1.5px !important;padding-bottom: 25px !important;border-bottom-style: solid !important;border-color: #8F2E4A !important;}&#8221; el_class=&#8221;text text-recipe&#8221;]<\/p>\n<h2 style=\"margin-bottom: 20px !important;\"><b><span style=\"color: #006115;\">Bonus <\/span>: Dosa Batter Storage Tips<\/b><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Store fermented batter in an airtight container in the fridge<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add a pinch of salt before refrigerating to extend freshness<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Use a clean ladle each time to avoid contamination<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Consume within 3\u20135 days for the best results<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1763470554522{border-bottom-width: 1.5px !important;padding-bottom: 25px !important;border-bottom-style: solid !important;border-color: #8F2E4A !important;}&#8221; el_class=&#8221;text text-recipe&#8221;]<\/p>\n<h2 style=\"margin-bottom: 20px !important;\"><b>Serving <span style=\"color: #303081;\">Suggestions<\/span><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Pair your dosa variety with:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Coconut chutney<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Tomato chutney<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Mint-coriander chutney<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Sambar with vegetables<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Gunpowder (idli podi) and ghee<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Want to go fusion? Try dosa with hummus, peanut butter, or even jam!<\/span>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1763532072429{margin-bottom: 35px !important;}&#8221; el_class=&#8221;text text-recipe&#8221;]<\/p>\n<h2 style=\"margin-bottom: 20px !important;\"><b style=\"color: #303081;\">Final Thoughts<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">The beauty of dosa lies in its <\/span><b>versatility<\/b><span style=\"font-weight: 400;\">. Whether you want something spicy, sweet, soft, or crisp there\u2019s a <\/span><b>dosa variety<\/b><span style=\"font-weight: 400;\"> waiting to delight your palate. And when you make your own batter using the <\/span><a href=\"https:\/\/www.elgiultra.com\/products\/wet-grinders-all\" target=\"_blank\" rel=\"noopener\"><b>ELGi Ultra Wet Grinder<\/b><\/a><span style=\"font-weight: 400;\">, you&#8217;re not just preparing food you\u2019re celebrating tradition, health, and flavor at home.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Dosa is more than food, it is comfort, culture, and a culinary delight. With the right batter and the ELGi Ultra Wet Grinder, you can prepare any dosa variety at home with authentic South Indian taste.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So what\u2019s your dosa mood today?<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0Explore the entire Ultra range and get started on your dosa journey because great batter is the secret to every great dosa<\/span>[\/vc_column_text][vc_single_image image=&#8221;10745&#8243; img_size=&#8221;full&#8221; style=&#8221;vc_box_rounded&#8221; css=&#8221;.vc_custom_1763532037693{margin-bottom: 40px !important;}&#8221;][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<div data-post-id=\"360\" class=\"insert-page insert-page-360 \"><div class=\"wpb-content-wrapper\"><p>[vc_section el_class=&#8221;main-container bottom-section &#8220;][vc_row][vc_column width=&#8221;5\/12&#8243;][vc_single_image image=&#8221;366&#8243; 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google_fonts=&#8221;font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20bold%20regular%3A500%3Anormal&#8221; css=&#8221;.vc_custom_1763450288640{margin-bottom: 25px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: 15px !important;padding-bottom: 15px !important;border-top-style: solid !important;border-bottom-style: solid !important;border-color: #888888 !important;}&#8221; el_class=&#8221;full-heading&#8221;][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;10670&#8243; img_size=&#8221;large&#8221; style=&#8221;vc_box_rounded&#8221; css=&#8221;&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221; el_class=&#8221;text&#8221;]Bring South Indian Flavors to Your Kitchen Dosa is one of India\u2019s most iconic &hellip; <a href=\"https:\/\/www.elgiultra.com\/ultraliving\/bottom-wetgrinder\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Bottom-WetGrinder&#8221;<\/span><\/a><\/p>\n","protected":false},"author":8,"featured_media":10641,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/posts\/9444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/comments?post=9444"}],"version-history":[{"count":198,"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/posts\/9444\/revisions"}],"predecessor-version":[{"id":12947,"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/posts\/9444\/revisions\/12947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/media\/10641"}],"wp:attachment":[{"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/media?parent=9444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/categories?post=9444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elgiultra.com\/ultraliving\/wp-json\/wp\/v2\/tags?post=9444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}